Michelada (Mexican Beer Cocktail) Recipe
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YIELD
4 cocktails
TIME
Active Prep: 10 min
INGREDIENTS
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For rimming glasses:
- 1 Tbsp. Makrut Lime Sea Salt
- 1 Tbsp. Honey Powder
- 1/8 to 1/4 tsp. Jalapeno Chile Powder (optional)
- 1 lime, cut into 4 wedges
- 4 (12 oz.) cocktail glasses
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For cocktails:
- 1 lime, cut into 4 wedges
- 1 small jalapeno, cut into 8 slices (optional)
- 2 tsp. Mapuche Style Merken Seasoning
- 8 oz. Clamato (or tomato juice)
- 1 tsp. Worcestershire Sauce
- 2 (12 oz.) lager beers (preferably Mexican, like Tecate, Corona, or Pacifico)
- ice cubes
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DIRECTIONS
For rimming glasses: Mix salt, honey powder, and ground chiles (if using) together in a wide bowl; break up any chunks of honey powder so mixture is somewhat smooth. Run a lime wedge around the rim of a glass to coat with lime juice. Dip the rim into the salt mixture and swirl around to coat. Squeeze the juice that remains from the lime wedge into the glass and throw in the wedge. Repeat with remaining glasses. For cocktails: In a glass measuring cup or cocktail shaker, add juice from the 4 lime wedges and throw in the wedges as well. Add jalapeno slices (if using) and Merken Seasoning. Use a wooden spoon handle to muddle these together for about 10 seconds. Stir in Clamato and Worcestershire. Divide mixture among the four rimmed glasses, making sure to get a lime wedge and a couple of jalapeno slices in each glass. Top each cocktail with half a beer and a handful of ice cubes.
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